When it comes to easy and delicious weeknight dinners, these baked pork chops are a game changer. With just a handful of simple spices, you can transform boneless pork chops into a juicy, tender, and flavorful meal. The best part? This recipe is incredibly easy to follow for perfect results every time.
Why Our Recipe
- Simple seasoning with a few pantry staples.
- Juicy and tender pork chops every time.
- Easy, no-fuss preparation and cooking.
Pork chops are one of those underrated dishes that can truly shine when cooked correctly. By using pork chops that are about 1 inch thick, you ensure they stay moist and flavorful throughout the baking process. No more dry, tough pork chops! Plus, with the option to add vegetables to the baking sheet, you can create a complete one-pan dinner with minimal cleanup. It’s a versatile recipe that’s perfect for any occasion, from busy weeknights to casual family gatherings.
Ingredient Notes
- Boneless Pork Chops: Look for pork chops that are 3/4 to 1 inch thick. Thicker chops stay juicier and more tender during baking.
- Olive Oil: Helps the seasoning stick to the pork chops. You can use any other cooking oil you have on hand.
- Salt: Essential for bringing out the natural flavors of the pork. Pork needs salt!
- Black Pepper: Adds a mild heat and enhances the overall flavor profile.
- Smoked Paprika: Provides a smoky flavor, but you can use regular paprika if you don’t have the smoked kind on hand.
- Onion Powder: Adds a little more variety to the flavor.
Choosing the Right Chop
When choosing boneless pork chops at the store, aim for ones that are 3/4 to 1 inch thick to ensure they stay juicy and tender during baking. Look for pork chops with a pinkish-red color and some marbling, as these will have the best flavor and texture. A bit of fat around the edges is beneficial for keeping the meat moist, so don’t trim it all off before cooking. Last, be sure that all four pork chops are similar in size and thickness to ensure they all cook at the same rate and are done at the same time.
Adding Veggies
Green beans, broccoli, Brussels sprouts, and baby carrots are perfect for adding to the sheet pan with your pork chops!
Toss veggies in olive oil, salt, and pepper. Add garlic powder, thyme, or rosemary for extra flavor, if you want.
Spread veggies around the pork chops in a single layer on the baking sheet and bake everything in the preheated oven. The pork juices will also flavor the veggies.
Add a Carb
Bread: You can easily make it a meal by picking up a loaf of bread from the bakery at the grocery store or try our easy 45-minute beer bread or Irish Soda Bread, both of which take very minimal effort. They don’t even require a stand mixer.
Pasta: Everyone always loves our olive oil pasta and brown butter garlic angel hair pasta. If you want to introduce one of the easiest carb sides ever to your life, use our couscous recipes!
Rice: Plain steamed rice will always work, or you can switch things up with our family’s favorite cheesy rice pilaf or go with a totally different vibe with our easy coconut rice.
Storage & Reheating Instructions
Refrigerate any leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating in the oven is the preferred method for leftover chops as the chops will retain more moisture. Place on a baking sheet and bake in a 350-degree oven until the pork reaches an internal temperature of 145 degrees F. Begin checking the temperature after 15 minutes as reheating times may vary.
Avoid microwaving as it can make them dry out.
More pork chop recipes…
Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Mine came out great! I did add a 1/2 tsp of garlic powder.
These were great! Thanks so much for your recipe. We had to make some modifications, since our chops were bone-in. We also had to increase the cooking time.
Question: our thermometer says to cook pork to 170 degrees. Is 145 degrees safe?
Also, I’m trying to save the recipe, but I don’t see where I can save it to my computer.
Thanks again for a wonderful recipe.
145 degrees is the recommended cooking temperature. It’s possible that your thermometer might be a bit older as several decades ago there was a short period where pork did need to be cooked to 170 degrees.
This recipe is very easy and delicious. You only need 1 tsp of salt, anything else will make it salty. I cooked mine for 25 minutes at 400 degrees and it turned out GREAT. Will be added to the meal rotation!
Hi. I tried your oven baked pork chop recipe. It turned out good except I had thicker center cut chops, which meant cooking them longer. Question: How do I keep the chops from drying out??
Thick cut pork chops are the best! You’ll want to read all about them here: https://thestayathomechef.com/perfect-thick-cut-pork-chops/
A very simple and quick way to make Pork Chops. And they also taste great.
I thought I would try a new recipe for pork chops. Well, everyone absolutely loved these!! I used bone in chops. My picky eaters all said they want me to make this again! Extremely tasty and moist. A definite 5 star! Thank you for sharing your recipe!
I ❤️ Ithis recipe, The chops are so flavorful and juicy
This was the juicest most flavorful baked chop I’ve had. Thank you!
I have thin maybe 1/2 in chops. What would the cook time be and will they stay moist.
As noted above, 1/2 inch chops will dry out quickly.
The olive oil helps make them not dry out. I’d say 400 degrees and just check after every 5 mins, mine aren’t a full inch and they always taste great!!!
I would try searing them just a few minutes on each side, or bake them for half the time. You could cover them while they bake and then brown them very quickly on the stove or under the broiler. They still may dry out however. Usually when I have chops that thin I cook them with a little liquid for a short time. And then use the liquid to make a sauce or aus jus, if they are dry.
I’d definitely recommend using 1/2 to 3/4 the amount of salt. My experience was very very salty. I also substituted hot paprika and that made them very very spicy if that’s your thing.